Jambalaya Pasta
A delightful twist on the classic Creole dish, Jambalaya Pasta combines shrimp, chicken, sausage, and colorful vegetables for a hearty, flavorful meal.
Ingredients
Pasta and Seasoning
- 8 ounces penne pasta
- 6 teaspoons Cajun seasoning, divided
Proteins
- 12-14 large shrimp (31/35 count per pound), peeled (around 6 ounces shrimp)
- 2 medium chicken breasts, diced into ¾ inch pieces (around 12 ounces)
- 2 links andouille sausage, sliced (around 6 ounces)
Vegetables
- 1 large yellow onion, diced
- ½ large red bell pepper, thinly sliced
- ½ large green bell pepper, thinly sliced
- 3 cloves garlic, minced
Liquids and Spices
- 1 14.5 ounce can diced tomatoes
- ⅔ cup chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Cooking Oil
- 3 tablespoons olive oil, divided
Instructions
Preparation
- Cook the pasta in salted water until 1-2 minutes short of al dente based on the package directions. Drain the pasta. Do not rinse the pasta.
- While the pasta is cooking, season the shrimp with 1 teaspoon of Cajun seasoning and set aside.
- Season the chicken with 2 teaspoons of Cajun seasoning and set aside.
Cooking
- Heat 1 tablespoon of oil in a large, deep skillet or Dutch oven over medium-high heat.
- Drop the shrimp into the skillet and cook for 1-2 minutes per side or until opaque. Remove the shrimp from the pan and set aside.
- Add another 1 tablespoon of oil to the pan and brown the chicken on all sides until almost cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan and brown the sausage slices on both sides for 1-2 minutes.
- Add the onion and bell peppers to the pan with the sausage and cook for 4-5 minutes or until the vegetables soften.
- Add the minced garlic and cook for 30 seconds to 1 minute or until fragrant.
- Add the canned tomatoes, chicken broth, remaining Cajun seasoning, thyme, oregano, cooked pasta, and cooked chicken to the pan and bring to a gentle boil.
- Reduce the heat to low, cover the pan, and simmer for 8-10 minutes or until the sauce has thickened and the pasta is tender.
- Add the shrimp to the pan and cook for 2-3 minutes or until the shrimp are heated through.
Serving
- Serve hot, garnished with chopped parsley if desired. Enjoy!
Notes
Feel free to adjust the amount of Cajun seasoning to suit your taste. You can use other types of pasta like fusilli or spaghetti if you prefer. For extra flavor, try adding some diced celery or green onions to the mix. Always ensure your seafood is fresh for the best taste.